This is a way of cooking duck that is extremely simple and tasty. This method is great for cooking any puddle duck such as Mallard, Pintail, and Teal. It is preferable to have the skin on the breast meat because of the added flavor and texture. The most important thing is to make sure that you do not cook your duck past medium.
Recipe:
1. Trim excess skin, fat, and connective tissue
2. Score the skin and fat
3. Brush breasts with olive oil and sprinkle with a BBQ rub. (I prefer a rub with some sweetness)
4. Smoke until internal temp hits 128 degrees. With the grill set at 225 degrees it took about 40 minutes to hit the target temperature. (If you don't have a smoker you can lightly grill the breasts. The goal is to cook them slowly.)
5. Let the breasts cool down about 5-10 minutes
6. Lay breasts skin side down into a cold pan and then set burner to high.
7. Cook until skin is chrispy and browned up and then flip. Cook for about 3 minutes on the skin side and 1 minute on the flesh side.
8. Let rest before slicing
9. Sprinkle the slices with some salt and serve with a BBQ sauce.
Enjoy!